Description
Pumpkin Pie Twists are a delightful fall treat that combines the flavors of pumpkin pie with a fun, twisty pastry shape.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cream cheese, cold and cubed
- 1/4 cup pumpkin puree
- 1 egg, beaten (for egg wash)
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, cloves, and granulated sugar.
- Add the cold cubed butter and cream cheese to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Stir in the pumpkin puree until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Roll the dough out into a rectangle about 1/4 inch thick.
- Cut the dough into strips, approximately 1 inch wide and 6 inches long. Twist each strip a few times and place them on the prepared baking sheet.
- Brush the tops of the twists with the beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Allow the twists to cool slightly, then dust with powdered sugar before serving.
Notes
- This recipe makes about 12 twists.
- For a sweeter twist, add a drizzle of caramel sauce over the cooled twists.
- You can also substitute the pumpkin puree with apple butter for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg